With all the discussion about small game hunting recently (here and on other forums) I figured it was time to sample some of nature's bounty in the form of the eastern gray squirrel. The season opened last week here and I've been out twice. I brought my trusty scoped Marlin .22, as I'm lucky enough to live where I can use one for this purpose. At the last minute, I scored this guy. Took two shots at 40 yards off hand, but the second was a clean lunger that dropped it cold with a 36 grain hollowpoint. A solid chest hit that ruined little meat.
I skinned him up and saved the pelt for possible further use. I gutted him and checked the liver and kidneys for spots. I also cleaned off any hunks of fat that looked like they might be cysts or parasites (note to self: stop watching the Discovery Channels shows on parasitic infections!) It looked very clean and was probably young.
I washed it off, then cut into chunks, salted & peppered, covered in flour then fried in olive oil. Then I added garlic cloves, 1/2 cup of sprite, 1/2 cup of red wine and 2 cups of chicken broth and simmered until it was gravy.
It was tasty! It does sort of taste like chicken. Mild flavor, tough but not 'gamey.' The haunches are the best and have the most meat. All in all, good eating!
I skinned him up and saved the pelt for possible further use. I gutted him and checked the liver and kidneys for spots. I also cleaned off any hunks of fat that looked like they might be cysts or parasites (note to self: stop watching the Discovery Channels shows on parasitic infections!) It looked very clean and was probably young.
I washed it off, then cut into chunks, salted & peppered, covered in flour then fried in olive oil. Then I added garlic cloves, 1/2 cup of sprite, 1/2 cup of red wine and 2 cups of chicken broth and simmered until it was gravy.
It was tasty! It does sort of taste like chicken. Mild flavor, tough but not 'gamey.' The haunches are the best and have the most meat. All in all, good eating!
